南瓜黄色素提取工艺的响应面法优化及其在碳酸饮料中的应用  

Response Surface Optimization for Extraction of Yellow Pigment from Pumpkin and Its Application in Carbonated Beverages

作　　者：谢婧[1] 陈贤铮 卢建国 XIE Jing;CHEN Xian-zheng;LU Jian-guo(Guangdong Polytechnic of Science and Trade,Guangzhou 510430,China)

机构地区：[1]广东科贸职业学院,广东广州510430

出　　处：《保鲜与加工》2020年第4期151-157,共7页Storage and Process

基　　金：广东省教育厅2017年重点平台及科研项目:特色创新类项目(自然科学)(2017GKTSCX026)。

摘　　要：在单因素试验的基础上,采用Box-Behnken响应面法优化乙醇浸提法提取南瓜中黄色素工艺参数。结果表明,最佳提取工艺参数为:提取溶剂浓度99.5%(即无水乙醇),提取温度63℃,提取液pH为6,料液比1∶5(g/mL),提取时间100 min。将南瓜黄色素制备成多重乳液,应用于碳酸饮料中具有一定的稳定性。The ethanol extraction parameters of yellow pigment from pumpkin were optimized by Box-Behnken response surface method based on single factor experiments.The results showed that the optimal extraction process parameters were:extraction solvent concentration 99.5%(anhydrous ethanol),extraction temperature 63℃,pH 6,material-liquid ratio 1∶5(g/mL),and extraction time 100 min.The pumpkin yellow pigment was prepared into multiple emulsions,which had certain stability when used in carbonated drinks.

关 键 词：南瓜黄色素 提取 响应面 多重乳液 碳酸饮料 

分 类 号：TS202.3[轻工技术与工程—食品科学]